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| BAKED EGGPLANT PARMESAN | |
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2 med. sized eggplants Flour 1 or 2 eggs, slightly beaten 1/2 tsp. salt 1/4 tsp. pepper 1 c. olive oil 1/4 c. grated Parmesan cheese 1/2 to 1 lb. Mozzarella cheese, sliced thin Tomato sauce Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; pile slices between two plates, topped with a weight to draw out juices. Let stand 1 hour. Pat slices dry, dredge in flour, and dip in egg. Fry in hot oil until slices are golden brown on both sides. Drain on paper. Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant and top with a layer of Mozzarella slices. Repeat this procedure until all eggplant is used, ending with Mozzarella. Bake in a preheated 400 degree oven for 15-20 minutes or until cheese is melted. | |
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recipe reviews #35508
Mark (New Jersey) says:
AWESOME !!
#67722
Tabitha (North Carolina) says:
If you don't like the tom sauce you can leave it out, just add a lil bit of water in the pan, then egg plant, parm cheese, mozzarella cheese, then just bake until cheese melts. It's Fab!
#97476
Sandy (Massachusetts) says:
My husband made this for me and it was awesome! Very tasty like a restaurant would make it.
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